Learn2Serve Food Manager
Certification Exam Questions with
Correct Verified Answers Latest
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1. Does Cold Preservation kill bacteria? - ANS ✓No, it only slows the
growth. Refrigeration temps must be 34-40 degrees F for short term
storage
2. What are types of Heat Preservation? - ANS ✓Pasteurization ,
Ultra Heat Treatment (UHT), Sterilization & Canning
3. What is Pasteurization? - ANS ✓A type of heat preservation, which
heats food to mild temps and cools immediately, that still requires
refrigeration afterwards. Commonly for dairy products, eggs and
wine.
4. What is Ultra Heat Treatment (UHT)? - ANS ✓a type of heat
preservation like pasteurization but uses higher temps
5. What is Sterilization & Canning? - ANS ✓a type of heat
preservation, which heats foods at high temps for a long enough time
to destroy all organisms and foods often lose quality - canned foods
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6. High Risk foods include: - ANS ✓protein rich, moist and at room
temperature; "Ready-to-Eat" foods
7. Frozen foods enter the danger zone when - ANS ✓Thawing - ice
crystals may remain in the center of large foods not thawed properly
8. When is it unsafe to thaw frozen foods? - ANS ✓At room
temperature
9. You may only microwave foods to thaw safely if - ANS ✓foods are
cooked immediately afterwards
10. You may thaw foods in the refrigerator at what
temperature? - ANS ✓colder than 41 degrees F
11. How can you thaw food using running water? - ANS
✓Submerged under running water at or below 70 degrees F
12. Hot food should be cooled between what temps for what
amount of time to be considered safe? - ANS ✓first between 135 -
70 degrees F within 2 hours, then from 70 - 41 degrees F within the
next 4 hours
13. What are methods of cooling hot food? - ANS ✓In a blast
chiller, dividing food into smaller or thinner portions and/or smaller
containers, dividing into shallow pans 2-3 inches deep
14. What is the safest way to reheat food? - ANS ✓Reheat to at
least 165 degrees for 15+ seconds; only reheat once
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15. What is the method of holding and reheating TCS foods not
intended for immediate consumption? - ANS ✓hold at 135
degrees or above, reheat to at least 165 degrees, rapidly cool and
refrigerate or hold at 41 degrees or less for no longer than 2 hours
16. The maximum amount of time foods can be held without a
temperature control is - ANS ✓four hours
17. When should you check temperature of TCS foods? - ANS
✓at receipt of delivery, towards end of cooking or reheating, toward
the end of thawing, frequently during hot/cold holding, once of the
actual freezer
18. Employees cannot eat in the prep area but they can drink
only if - ANS ✓from containers with both a straw and lid
19. Food employees should wear clothing of what color and
without what two things? - ANS ✓light color; without buttons and
buckles
20. All poultry products should come from facilities inspected
by the - ANS ✓USDA
21. How must raw shell eggs be received at a food
establishment? - ANS ✓in refrigerated equipment at a temp of 45
degrees or less
22. Food must be stored at what level above the floor? - ANS
✓at least 6 inches off of the floor
Learn2Serve Food Manager Certification
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